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Gina's Intro

Started by Gina, June 09, 2010, 08:10:23 PM

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Gina

Quote from: Boofer on June 16, 2010, 03:52:44 PM
Gina, you say your waxed cheeses all look the same. You're labeling them, right?

Labels?  :o

Yes, I do.  ;) You can just see the edge of the label in the photo of the one waxed cheese on the lower left side. There would be serious confusion without them, not only because of the one color of wax, but also I've been using the same homemade mold for almost everything that's been pressed and waxed. If cheesemaking turns into a long-term hobby, I definitely would love a variety of real molds.

Thanks also for the information on the home delivered milk. I had no idea a dairy would do something like that these days.

Boofer

I mentioned the obvious labeling issue because earlier a member had been waxing and storing her cheeses and labeling wasn't part of her plan.  :(

-Boofer-
Let's ferment something!
Bread, beer, wine, cheese...it's all good.

iratherfly

That's amazing stuff about the raw milk, Boofer and Nitai. I lived in Los Angeles for 10 years. It really comes down to pressure from the big dairy industry that wants to continue using hormones and antibiotics on cows, feed them cheap corn and then distribute their horrendous milk in a violently pasteurized fashion to assure longer shelf life (and let's not mention addind Calcium and Vitamins to the milk - not because of the goodness of their heart but because their pasteurization removed it from the milk to begin with).

Raw milk can be tested for bacterial levels and be just as safe. 150 years had past since Louis Pasteur's big discovery, during which humans learned how to test food for safety, rabies and childbirth fever are no longer epidemics. So why pasteurization? It's a simple matter of economics: Pasteurized milk has extended shelf time so it can be ordered in large quantities, refrigerated and trucked and it won't be returned or subject to consumer complaints. As such it makes more money and pose less financial risk to merchants. Consumer safety has nothing to do with this.

DeejayDebi

Welcome Gina. Looks like some nice cheeses you have going there. Congrats! When you want to tackle curing meat give me a shout. I have a website and froum in that arena and a few others.